We are fortunate here, in that we have three species of Grouse.... The lower altitudes (2500' in the valley floor) are primarily Ruffies, although you find them all the way up to a mile or more.... The Blues and Spruce grouse start at about 4000' and go up from there.... Blue grouse breasts are about twice the weight of a Ruffed grouse breast, and Spruce grouse about half the weight of a Ruffie.... The meat on a Spruce grouse is even darker than the Blues, almost purple in the older males, and can be quite gamey.... Soaking it overnight in brine with a Bay leaf before freezing, and again when thawing it, eliminates that to a large degree.... To me, Ruffies taste almost exactly like chicken, and have the lightest coloured meat.... When cooked, it is white, just like chicken....